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Buttermilk Brined Fried Chicken




Source of Recipe


David


List of Ingredients




Buttermilk Brined Fried Chicken


3 cups buttermilk
1/3 cup coarse salt
2 tablespoons sugar
2-1/2 to 3 pounds chicken pieces
2 cups all-purpose flour
1/4 teaspoon salt
1/4 teaspoon black pepper
3/4 cup buttermilk
Cooking oil

Recipe




For brine, in a resealable plastic bag set in a bowl combine the 3 cups buttermilk, the coarse salt, and sugar. Cut chicken breasts in half crosswise. Add all chicken pieces to the brine; seal bag. Chill for 2 to 4 hours; remove chicken from brine. Drain chicken; pat dry
with paper towels. Discard brine.

In a large bowl combine flour, the 1/4 teaspoon salt, and pepper.

Place the 3/4 cup buttermilk in a shallow dish. Coat chicken with flour mixture. Dip in the buttermilk; coat again with flour mixture.

Meanwhile, in a deep, heavy Dutch oven or kettle, or a deep-fat fryer, heat 1-1/2 inches oil to 350 degrees F. Using tongs carefully add a few pieces of chicken to Dutch oven. (Oil temperature will drop; maintain temperature at 325 degrees F.) Fry chicken for 12 to
15 minutes or until chicken is no longer pink (170 degrees F for breasts; 180 degrees F for thighs and drumsticks), and coating is golden, turning once.

Drain on paper towels. Keep fried chicken warm
in a 300 degree F oven while frying remaining chicken pieces.

Makes 6 servings.


Variation: Spicy Buttermilk-Brined Fried Chicken: Prepare as above,
except add 1-1/2 teaspoons cayenne pepper to the flour mixture.